CN111107752B

CN111107752B - Baked snack coatings made from waxy cassava

Info

Publication number: CN111107752B
Application number: CN201880039443.8A
Authority: CN
Inventors: 道格拉斯·汉切特; 马特·尤尔奇克; 迪莱克·乌祖纳里奥格鲁; 杰弗里·沙利文; 李一宇; 芬纳·纳塔西亚; 克洛伊·高; 拉谢尔·巴哈莫
Original assignee: Irian Singapore Pte Ltd
Current assignee: Irian Singapore Pte Ltd
Priority date: 2017-06-13
Filing date: 2018-06-12
Publication date: 2022-11-22
Anticipated expiration: 2038-06-12
Also published as: CN115568487A; MY190817A; CN111107752A; CO2019014864A2; WO2018231802A1

Abstract

The present invention provides dry blended coatings and mixtures for snack crackers that are made from waxy tapioca that has been pre-gelatinized and that exhibit unique textural characteristics compared to other starches, e.g., lower density, higher breakage, more crispy texture than can be achieved using other similarly treated starches.

Description

Baked snack coatings made from waxy cassava

Background

The technical field is as follows: the present invention relates to starch-based food coatings prepared using low amylose tapioca starch. More specifically, low amylose tapioca starch is a pre-gelatinized starch and produces a food coating with a high degree of expansion and a uniform matrix.

Starch is used in the snack food industry to make crackers and coatings as well as food coatings to provide a desired texture. Examples include coated peanuts, snack crackers, and fabricated potato chips. And in particular to peanuts having a roasted peanut coating having a plurality of alternating layers of a sugar syrup and a starch-based coating mixture. The coated peanuts are then baked or fried, which causes the coating to swell.

Waxy or low amylose tapioca plants have been recently developed, and applicants have found that snack products (including, for example, food coatings and snack crackers made with pregelatinized waxy tapioca starch) have a more uniform matrix than those made with other starches. As a result, the use of such coatings of starch provides unique and desirable textural characteristics to the baked coated snack.

Disclosure of Invention

The present specification discloses starch-based coatings that have a high degree of swelling, a uniform coating matrix, a lower brittleness, and are softer than coatings made from other base starches. The coating is made of pre-gelatinized low amylose tapioca starch. In some embodiments, the coating comprises a second starch component, which may be starch or flour. In some embodiments, it is wheat flour. In some embodiments, the second starch is gluten free.

In some embodiments, the baking coating has a higher degree of swelling per amount of starch used, as measured by the bulk density of the coating. In some embodiments, the bulk density is between about 0.15g/ml and about 0.25 g/ml. In some embodiments, it is between about 0.18g/ml and about 0.23 g/ml. In some embodiments, it is about 0.22g/ml.

In some embodiments, the baked coating has a coating matrix that is more uniform than coatings made from other waxy starches, as measured by the percentage of the total volume of the matrix made up of pores having a major axis of less than 300 microns. In some embodiments, greater than 50% of the total volume is made of pores having a major axis less than about 300 microns. In some embodiments, it is between about 50% and about 75%; in some embodiments, between about 60% and about 70%; in some embodiments, about 65% of the volume of the matrix is made up of pores with a major axis less than 300 microns.

Drawings

Fig. 1 is an SEM image (15 x) of an exemplary coating made from low amylose tapioca.

Fig. 2a is a graph of sensory Principal Component Analysis (PCA) of various mouthfeel attributes of an exemplary peanut coating using an adherent liquid comprising ammonium bicarbonate (sum of F1 and F2 = 95%).

Fig. 2b is a graph of Principal Component Analysis (PCA) of sensory perception of various mouthfeel attributes of exemplary peanut coatings using an adhering liquid (sum of F1 and F2 = 96%) that does not contain a leavening agent (e.g., ammonium bicarbonate).

Fig. 3 is a graph reporting crispness of exemplary peanut coating samples prepared using various base starches.

Fig. 4 is a graph reporting hardness of exemplary peanut coating samples prepared using various base starches.

Detailed Description

As used herein, the term low amylose tapioca starch refers to starch derived from tapioca plants having native low amylose roots. Plants may be naturally occurring, genetically modified, or obtained by specialized breeding. The present specification uses low amylose and waxy starches that are interchangeable, and cassava (tapioca and cassava) are used interchangeably.

As used herein, low amylose starch refers to starch having less than about 10% amylose, in some embodiments less than about 5% amylose, in other embodiments less than about 3% amylose, and in other embodiments starch having substantially 0% amylose.

As used in this specification, brittleness is a descriptor that characterizes how a substance breaks when force is applied to it, and as applied to the disclosed foodstuff, describes the sensation of crumbling and breaking when the foodstuff is bitten. Substances with low brittleness are perceived as crumbling. In contrast, a substance with high brittleness is perceived as broken. Additionally, brittleness can be measured using a texture analyzer by measuring the number of force peaks measured by the probe when pressing against the sample. Each force peak represents the surface that the probe must break through as it passes through the sample. The higher the number of peaks, the lower the brittleness.

Within the present specification, when the brittleness is measured using a texture analyzer, the measurement is performed according to the following method: the test was performed with a P/2 mm cylindrical stainless steel probe. The probe had a pre-test speed of 2.00mm/s and a test speed of 3.00 mm/s. During the test, the probe is advanced 1.00mm.

As used herein, stiffness is the amount of force required to deform a sample. A substance with high hardness may be referred to as hard, and is considered to require more biting force to deform or break than a substance with low hardness (which may be referred to as soft). Hardness can also be measured using a texture analyzer and is related to the amount of force (g) measured during the test. The higher the measured force, the stiffer the sample.

Within the present specification, when hardness is measured using a texture analyzer, the measurement is performed according to the following method: the test was performed with a P/2 mm cylindrical stainless steel probe. The probe had a pre-test speed of 2.00mm/s and a test speed of 3.00 mm/s. During the test, the probe is advanced 1.00mm.

As used herein, solubility refers to the rate at which a substance dissolves on the tongue. Substances with high solubility are considered to dissolve rapidly, while substances with low solubility are considered to dissolve slowly (if present) on the tongue.

As used herein, plain flour refers to one of the commercially available wheat flours that is bleached and is generally finer than commercially available universal flours and has a relatively low percentage by weight of protein (about 8% versus 10%) compared to universal flours.

As used herein, unmodified with respect to starch or flour means that the starch or flour is not modified in any way, such as by chemical modification, physical modification, or enzymatic modification; the pregelatinized starch or flour is modified.

As used in this specification, the term coating thickness is the length of the coating measured from the inner edge of the coating to its outer edge after baking.

As used herein, low protein flour refers to flour that contains no more than about 8% protein by weight.

As used herein, the major axis of a pore is the longest straight-line distance between points on the pore. The long axis may, but need not, include the center of the hole. In addition, it may, but need not, extend completely within the bore.

As used herein, bulk density refers to the mass of the coating divided by its volume.

As used herein, a pregelatinized starch is a starch that has been heated in the presence of water to break down intermolecular bonds within the starch granules.

Methods of pregelatinizing starch are known in the industry and are described in the present specification.

All percentages are by weight unless otherwise indicated.

The starch may be pregelatinized by a variety of methods including spray cooking, drum drying, extrusion, or chemical methods. In a preferred embodiment, the starch is drum dried. In the drum drying process, raw starch is dried at relatively low temperatures on a rotating high capacity drum producing a drum dried product sheet. There are two common types of rotary dryers, single and double drum dryers. In a typical single drum process, a starch slurry (30% -40% solids w/w) is fed directly between the application roller and the heated drum. In a dual drum process, the slurry is fed onto a heated surface at the location of the gap between the two drums. The cooked and dried starch film is removed from the drum surface by using a blade and ground to the desired particle size. The amount of starch solids, the speed of rotation, the drum temperature, and the time over the heat transfer characteristics of the drum, the surface area of the drum, and the condensate removal in the drum can all affect the amount of pre-gelatinization.

In some embodiments, the starch may be drum dried at a temperature between 50 ℃ and 150 ℃ for a time between 15 minutes and 30 minutes with a rotation between 15rpm and 30 rpm.

The disclosed starch dry blend coating uses a first component which is a pre-gelatinized waxy tapioca starch. The coating also includes at least one second component. The second component may be starch or flour and may or may not be modified. Exemplary modifications of starch include etherification, esterification, cross-linking, dextrinization, shearing, pre-gelatinization, thermal annealing, thermal inhibition, thermal moisture treatment, acid conversion, oxidation, enzymatic conversion, and the like. In some embodiments, the second component is wheat flour or other gluten-containing flour. In some embodiments, the wheat flour is plain flour or other low protein flour. The first component and the second component are mixed in a ratio of between 3. In other embodiments, the first component and the second component are mixed in a ratio of between 3. In other embodiments, the second component is gluten-free starch or flour.

The starch and flour are mixed together. Additional ingredients may be added to the mixture as desired, such as chemical leavening agents, such as bicarbonates, e.g., sodium bicarbonate and ammonium bicarbonate. Such leavening agents may also comprise acid salts, such as calcium phosphate, ammonium sulfate, or sodium sulfate. They may also comprise tartaric acid. Such leavening agents will generally be used in amounts ranging from about 0.1% to about 1% by weight of the coating composition. The coating may also comprise a sugar in an amount of about 10% to about 40% of the dry blend. The dry mix may also use other flavors and seasonings commonly used in snack foods, including but not limited to salt (NaCl).

In some embodiments, the coating does not comprise a leavening agent.

Dry mix coatings are applied to the foodstuff substrate with a sticking liquid such as water, or a syrup made from sugar, gum, modified starches (such as those listed above) and starch derivatives, maltodextrin, and the like. Preferred syrups include simple syrups comprising sugar and water. The sugar may be dissolved in water at a weight ratio of between about 1. In one embodiment, the ratio of sugar to water is about 1. If the modified starch or gum is added to the syrup, it may be added in an amount of about 1% to about 25%, but more typically less than about 20%, and in other embodiments less than about 15%, and in other embodiments about 10% of the syrup. In some embodiments, water will be the major component of the syrup in which the sugar, water, and starch or gum are used, i.e., the syrup will contain at least about 50% water. The sugar is used in an amount less than about 50% (i.e., between about 1% and about 50%), but typically the coating will have about 25% and about 50% sugar, in some embodiments between about 30% and about 45%, and in other embodiments about 35% sugar. In one embodiment, the syrup comprises about 55% water, about 35% sugar, and about 10% modified starch. The syrup may also contain other water soluble components such as salts of the type described above or chemical leavening agents.

The peanuts can be coated with an adhesive liquid and a starch coating using a pan coater. This allows the application of an alternative coating of the adhering liquid and starch mixture. The coater applies a substantially uniform coating to the substrate. The substrate may be coated more than once by alternately coating the substrate with the adhering liquid and the coating mixture. Embodiments use more than one coating, others use 5 or more, and others use 10 or more. In some embodiments, the weight of the coating with 11 layers is about 70g and about 80g.

The coated foodstuff is baked in any type of industrial oven, such as conventional ovens, fluidized bed reactors and dryers, blenders and mixers equipped with heating devices and other types of heaters. Baking the foodstuff at a temperature of between about 130 ℃ and about 190 ℃. In some embodiments, between about 150 ℃ and about 180 ℃, and in other embodiments about 170 ℃. The foodstuff is baked for between about 10 minutes and about 60 minutes, more typically between about 20 minutes and about 30 minutes, and more typically about 25 minutes. In some embodiments, the coated foodstuff is baked for 22 minutes.

In some embodiments, the baked coating has a coating matrix that is more uniform than coatings made from other waxy starches, as measured by the total volume percentage of the coating composed of pores with major axes less than 300 microns. In some embodiments, more than about 50% of the total volume is made up of pores having a major axis less than about 300 microns. In some embodiments, between about 50% and about 75% of the volume of the coating is made up of pores having a major axis less than about 300 microns. In some embodiments, the percentage is between about 60% and about 70%, in some embodiments the percentage is about 65%.

In some embodiments, the baked coating has a higher degree of swelling per amount of starch used, as measured by the bulk density (weight/volume) of the coating. In some embodiments, the bulk density is between about 0.15g/ml and about 0.25 g/ml. In some embodiments between about 0.18g/ml and about 0.23g/ml, and in some embodiments about 0.22g/ml.

In some embodiments, the coating with 11 layers expands to between 4000 and 6000 microns.

In some embodiments, the coating has low brittleness; in other words, the coating is perceived as chipping, rather than breaking. Without being bound by theory, it is believed that the low brittleness is caused by the uniformity of the coating matrix.

Referring now to fig. 2a and 2b, which show PCA plots of various sensory attributes, fig. 2a (95% data from 3D sensory data in 2D plot form) shows the results for an exemplary coated peanut prepared with an adhesive liquid comprising ammonium bicarbonate, and fig. 2b (96% data from 3D sensory data in non-2D plot form) shows the results for an exemplary coated peanut made with an adhesive liquid that does not comprise a leavening agent. Attributes are grouped along the perimeter of the graph with points closest to attributes higher in the attributes. As shown, brittleness, density, volume of sound during occlusion, pitch of sound during occlusion, solubility (the way the coating dissolves on the tongue), and hardness were evaluated. As also shown, the coatings prepared from waxy tapioca had the highest solubility, but in all other measured attributes were lower than coatings prepared from other pre-gelatinized waxy starches.

Brittleness is also related to the number of force peaks formed as the probe passes through the sample. A surface with higher brittleness will show fewer force peaks and a surface with lower brittleness will show more force peaks. As shown in fig. 3, the peanut coating prepared using drum-dried waxy tapioca had more peaks than coatings prepared from other base starches. In some embodiments, the coating has greater than about 4.5 peaks, in some embodiments, between about 4.5 and about 5.5 peaks, in some embodiments, between about 4.7 and about 5.2 peaks, and in some embodiments, between about 4.9 and about 5.1 peaks, as measured by the method described below.

Hardness can also be measured by a texture analyzer and relates to the amount of force required to rupture a sample. The greater the force required to advance the probe through the sample, the harder the material. As shown in fig. 4, peanut coatings made using drum-dried waxy tapioca were softer than coatings made from other base starches. In some embodiments, the coating has a hardness between 500g and 850g, and all ranges and amounts therebetween. In exemplary embodiments, the maximum hardness is less than 800g, and in other embodiments less than 750g. In some embodiments it is less than 700g, in some embodiments less than 600g, and in some embodiments about 550g.

Although some examples are specifically described as peanut coatings, the invention is not so limited. As the coating can be converted into a mixture to make other snack foods such as crackers or fabricated potato chips, which typically use starch.

The L0044J exemplary formulation for making crackers also uses a mixture of low protein flour and pre-gelatinized waxy tapioca starch, but more flour than starch is typically used. For example, the formulation may use up to about 9 parts flour to 1 part starch, but more common formulations will use 5 and 6 parts flour to 1 part starch. Further embodiments may use less flour relative to starch comprising a mixture of more waxy tapioca starch than flour used, for example, using a 1. Crackers also typically require the addition of fat and liquids. The fat may be vegetable or oil, or shortening, and the liquid may comprise water and a liquid sweetener such as high fructose corn syrup. Crackers may also use one or more leavening agents such as monocalcium phosphate or sodium bicarbonate, flavoring agents such as sucrose, or other sweeteners including rebaudioside M or other rebaudioside, or psicose, and may include salt. Exemplary formulations are provided in table 1.

TABLE 1

Composition (I)	Actual%	150lb batch size
			Part A
Wheat flour (Weak)	54.48	81.7
			Special starch	10.65	16.0
Sucrose	4.59	6.9
			Monocalcium phosphate	0.84	1.3
Sodium bicarbonate	0.84	1.3
			Salt (salt)	0.42	0.6
Part B
			Butter	7.93	11.9
Moiety C
			Water (W)	18.16	27.2
HFCS 42	2.09	3.1
			Total of	100	150

Exemplary formulations for making processed potato chips include potato flakes, or some other potato-derived material that contains potato starch in place of flour. The formulation will typically use more potato material than starch, typically in an amount between 3. Exemplary formulations are provided in table 2.

A uniform matrix and high degree of expansion seen through the food coating was also observed in the snack crackers. High degrees of expansion can also be used in processed potato chips because it can eliminate the need for corn starch, which tends to make the chips weaker and more prone to breakage.

In particular, it relates to the use of a mixture for coating, any foodstuff may be used as a substrate for the coating. Non-exclusive examples include nuts (e.g., including almonds, cashews, etc.), seeds (e.g., sunflower seeds, fennel seeds, pumpkin seeds, etc.), beans or dried beans (e.g., peanuts, peas, chickpeas, etc.), vegetables, or any other foodstuff suitable for coating. In some embodiments, the foodstuff is dried, has a natural moisture content, or is a composition such that little moisture is transferred from the foodstuff to the coating before or during baking. Typically, such foodstuffs are fully cooked prior to coating and baking, and have a moisture content of less than about 5%.

Although the embodiments specifically discussed in this patent application use wheat flour as the second component, the invention is not so limited. The pre-gelatinized waxy tapioca starch may be mixed with starch or flour from: oats, sago, corn, tapioca, pea or other bean flour, barley, amaranth, arrowroot, canna, quinoa, and sorghum, as well as waxy (i.e., low amylose) and high amylose variants of the above starch sources. The second starch or flour is preferably not pre-gelatinized and more preferably is not modified in any way. In other embodiments, the starch or flour of the second component may be modified using standard modifications such as etherification, esterification, cross-linking, conversion, annealing, thermal moisture treatment, thermal inhibition, and the like. In some embodiments, the second starch is gluten-free starch. The second component may also be a mixture of starches, such as a mixture of rice and wheat starches.

Although the embodiments specifically discussed in this patent application are baked, the present invention includes a fried coating. Foodstuffs using a fried coating may be prepared similarly to those described above. I.e., the coating mixture is adhered to the substrate using an adhesive liquid. The foodstuff may be coated multiple times. The coated foodstuff is then fried in hot oil, or fat or frying liquid, according to times and methods known in the art. In an exemplary embodiment, the frying liquid will be heated to between about 300 ℃ and 400 ℃. The foodstuff will be fried for between 1 minute and 20 minutes, more typically between 5 minutes and 10 minutes.

The scope of the disclosure includes all sub-ranges within the broader range, whether or not explicitly indicated.

Within this specification, reference to grams (g) as a measure of force is to grams force (gf). For the intended use, the two units are considered to be of equal magnitude, such that one gram of mass equals one gram of force.

Certain aspects of the present invention are further described by the following examples, which are provided by way of illustration and should not be construed to limit the scope of the invention in any way. One of ordinary skill in the art will recognize that routine modifications can be made to the methods and materials used in the examples, which methods and materials would still fall within the spirit and scope of the invention.

Protocol

Data for sensory analysis were obtained by trained panelists; there were 12 panelists for group a (using ammonium bicarbonate) and 15 panelists for group B (without leavening agent). Generally, a series of sensitivity test screens are performed on panelists to measure sensory acuity. Once qualified, it is trained and subjected to routine performance checks. In particular, panelists are evaluated for their ability to differentiate between the attributes of the product being evaluated, their ability to provide similar results for the same product when evaluated multiple times, and the degree to which their evaluations differ from panel consensus.

With respect to the specific attributes of the peanut coatings evaluated, the panelist has performed numerous exercises prior to actual evaluation to help determine the discernible attributes. After defining the attributes to be evaluated, panelists received standardized control samples using a similar commercial product (peanut crackers) to ensure familiarity with the attributes to be evaluated and to calibrate the measurements for these attributes.

Six attributes are measured as follows:

the hardness is evaluated as the force required to deform the product. The results were averaged over multiple samples.

The volume was evaluated at the first bite and the amount of noise generated as the sample compressed was measured.

The pitch was evaluated at the first bite and measured as the pitch of the noise produced when the sample was compressed.

Evaluation of the consistency at the first bite. The perceived consistency of the foodstuff was measured on a scale between aeration (low perceived consistency) and densification (high perceived consistency).

Measure brittleness at first bite. A low fracture ability is perceived as cracked, while a high brittleness is perceived as broken.

During chewing, the solubility is measured at the rate at which the sample dissolves.

A dataset of sensory attributes was generated by testing according to the 15-point scale. All samples were labeled with randomized codes and presented to panelists simultaneously. Panelists washed their taste with water before and during the evaluation and rested their taste for two minutes between products. The panelists input the data directly into the operation

A computer of software, the software being used to collect data. A texture map is generated by Principal Component Analysis (PCA) of the data.

Pore size measurement: the wells were measured by preparing samples for SEM analysis. A thin blade is used to split the coating. The samples were coated with gold for six minutes (10 kV). Images were taken at 15, 25, 50 and 100 times magnification. Fig. 1 shows an SEM image of coated peanuts coated with a low amylose waxy tapioca starch at 15x magnification. Mean pore size, pore volume and pore size distribution were calculated using ImageJ image analysis software.

Volume measurement: the coated peanut crackers 80 pieces were measured via volume displacement method in a graduated cylinder using glass beads having an average diameter of 1 mm.

The coating weight is the difference between the amount of coating added to the pan coater to coat the peanuts before coating, after all of the coating has been applied.

Bulk density was calculated by dividing the coating weight by the coating volume.

The texture analysis was performed as follows:

the instrument is set up: the measurements were carried out on a texture analyser TA.XT.plus from Stable Micro Systems. The test was performed using a P/2 mm cylindrical stainless steel probe. The probe had a pre-test speed of 2.00mm/s and a test speed of 3.00 mm/s. During the test, the probe is advanced 1.00mm

The measurements were performed on a texture analyser. The sample was placed so that the long axis of the peanuts were aligned with the top surface of the texture analyzer. The sample is fixed to the platform by an adhesive tape. The applicant carried out 15 measurements for each test.

The results were analyzed as follows:

the maximum force (g) is related to the stiffness, with the hardest sample exhibiting the highest force peak. The brittleness is related to the number of peaks observed and is obtained by counting the number of peaks at a minimum force threshold internally set at 0.25g force. This setup visually shows that all the desired peaks are counted within the force versus displacement curve.

Coating method and formulation

The coating process requires preparation of the coating material, adhering syrup and peanuts.

Preparing peanuts: the raw peanuts were standard baked at 170 ℃ for 10 minutes. The peanuts were then selected to have a uniform distribution in size and shape based on visual inspection and to have a smooth, intact skin.

Adhering syrup: the syrup is prepared from sugar, water and ammonium bicarbonate. The sugar, water and ammonium bicarbonate were then heated to 85 ℃ to completely dissolve the sugar. The solution was then cooled to 25 ℃ in an ice bath and ammonium bicarbonate was added and mixed until completely dissolved.

Dry-mixing coating: the coating was prepared from equal parts of plain flour and test starch, which were mixed together.

Preparing a peanut snack: equal amounts by weight of the peanuts and dry mix were weighed, the peanuts were uniformly coated with an adhesive syrup, and then uniformly coated with the first layer of dry mix coating. This process was repeated to provide a total of eleven coats of dry blended coating to the peanuts. The coated peanuts were baked at 170 ℃ for 22 minutes until the color was slightly brown.

Specific formulations of syrup, peanut, and dry mix coatings were prepared according to the formulations provided in table 1.

TABLE 1

1 Purity from Ingredion Incorporated

40

Results

Coating volume, weight and bulk density measurements for peanuts coated with 11 coatings are reported in table 2. Weight is measured in grams, volume is measured in milliliters, and bulk density is measured in grams/milliliter.

TABLE 2

As shown, the samples made using waxy tapioca exhibited greater coating expansion per coating weight. Weight is measured in grams, volume is measured in milliliters, and bulk density is measured in grams/milliliter.

The samples were also tested for bulk density using the formulation of table 1, but without ammonium bicarbonate. Bulk density testing is reported in table 3.

TABLE 3

As shown, ammonium bicarbonate did not change the general trend between samples in both tests, since the waxy tapioca, whether cooked or not, had a lower bulk density than coatings made using other pre-gelatinized waxy starches.

Table 4 shows the percent difference for coatings consisting of pores having major axes less than 300 microns. All samples were drum dried. Waxy corn and waxy potatoes are commercially available samples.

TABLE 4

As can be seen, a significantly larger percentage of the substrate of the coating made using waxy cassava consists of pores with a long axis of less than 300 microns.

The friability, as represented by the number of peaks, is shown in table 5.

TABLE 5

As shown, the coating made from waxy tapioca had more peaks and therefore was less brittle. This is consistent with the principal component analysis depicted in fig. 2a and 2b, which also indicates that the coating is perceived as having low brittleness.

The hardness is shown in table 6.

TABLE 6

As shown, the coating made of waxy tapioca has the lowest, greatest force, and thus is the softest. This also corresponds to the principal component analysis depicted in fig. 2a and 2b, which shows that coatings made from waxy cassava are the softest.

Claims

1. A coated foodstuff comprising:

a) An edible substrate having a moisture content of less than 5%; and

b) A coating comprising at least one layer of a mixture comprising a pre-gelatinized waxy tapioca starch and a second component which is a starch or flour in a weight ratio of between 3

c) The syrup is adhered to the surface of the container,

wherein the coating is prepared by baking and the coating further has a bulk density of between 0.15g/ml and 0.25g/ml, and wherein between 50% and 75% of the total volume of the coating is constituted by pores having a long axis shorter than 300 microns; and

the coating has a brittleness between 4.5 and 5.5 peaks and a hardness between 550g and 850 g.

2. The coated foodstuff according to claim 1, wherein the second component is gluten free.

3. The coated foodstuff according to claim 1 or 2, wherein the second component is unmodified wheat flour.

4. The coated foodstuff according to claim 1 or 2, wherein the edible substrate is a nut, a bean or a seed.

5. The coated foodstuff according to claim 1, wherein the edible substrate is a peanut.